Le Guernevé C - Search Results

1

New flavanol O-glycosides in grape and wine.

Zerbib M, Mazauric JP, Meudec E, Le Guernevé C, Lepak A, Nidetzky B, Cheynier V, Terrier N, Saucier C. Zerbib M, et al. Among authors: le guerneve c. Food Chem. 2018 Nov 15;266:441-448. doi: 10.1016/j.foodchem.2018.06.019. Epub 2018 Jun 5. Food Chem. 2018. PMID: 30381210

2

New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid.

Es-Safi NE, Le Guernevé C, Fulcrand H, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: le guerneve c. J Agric Food Chem. 1999 Dec;47(12):5211-7. doi: 10.1021/jf990424g. J Agric Food Chem. 1999. PMID: 10606598

3

Phenolic composition of grape stems.

Souquet JM, Labarbe B, Le Guernevé C, Cheynier V, Moutounet M. Souquet JM, et al. Among authors: le guerneve c. J Agric Food Chem. 2000 Apr;48(4):1076-80. doi: 10.1021/jf991171u. J Agric Food Chem. 2000. PMID: 10775352

4

New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods.

Es-Safi NE, Le Guernevé C, Cheynier V, Moutounet M. Es-Safi NE, et al. Among authors: le guerneve c. J Agric Food Chem. 2000 Sep;48(9):4233-40. doi: 10.1021/jf000283e. J Agric Food Chem. 2000. PMID: 10995343

5

Phenolic composition of litchi fruit pericarp.

Sarni-Manchado P, Le Roux E, Le Guernevé C, Lozano Y, Cheynier V. Sarni-Manchado P, et al. Among authors: le roux e, le guerneve c. J Agric Food Chem. 2000 Dec;48(12):5995-6002. doi: 10.1021/jf000815r. J Agric Food Chem. 2000. PMID: 11312772

6

Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometry.

Remy-Tanneau S, Le Guernevé C, Meudec E, Cheynier V. Remy-Tanneau S, et al. Among authors: le guerneve c. J Agric Food Chem. 2003 Jun 4;51(12):3592-7. doi: 10.1021/jf021227b. J Agric Food Chem. 2003. PMID: 12769530

7

Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.

Roland A, Schneider R, Razungles A, Le Guernevé C, Cavelier F. Roland A, et al. Among authors: le guerneve c. J Agric Food Chem. 2010 Oct 13;58(19):10684-9. doi: 10.1021/jf101996p. J Agric Food Chem. 2010. PMID: 20825191

8

A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC-DAD-ESI-MS(n).

Vallverdú-Queralt A, Meudec E, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Le Guernevé C. Vallverdú-Queralt A, et al. Among authors: le guerneve c. Food Chem. 2016 May 15;199:902-10. doi: 10.1016/j.foodchem.2015.12.089. Epub 2015 Dec 24. Food Chem. 2016. PMID: 26776050

9

Synthesis, Identification, and Structure Elucidation of Adducts Formed by Reactions of Hydroxycinnamic Acids with Glutathione or Cysteinylglycine.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Mazauric JP, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C. Ferreira-Lima N, et al. Among authors: le guerneve c. J Nat Prod. 2016 Sep 23;79(9):2211-22. doi: 10.1021/acs.jnatprod.6b00279. Epub 2016 Sep 12. J Nat Prod. 2016. PMID: 27616743

10

Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS.

Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Pinasseau L, Verbaere A, Bordignon-Luiz MT, Le Guernevé C, Cheynier V, Sommerer N. Ferreira-Lima N, et al. Among authors: le guerneve c. Anal Bioanal Chem. 2018 Jun;410(15):3483-3490. doi: 10.1007/s00216-017-0759-y. Epub 2017 Dec 18. Anal Bioanal Chem. 2018. PMID: 29256073

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